Saurbratten

My family does a diferent ethnic meal each Christmas. This year is Germany.

My wife handed me a recipe she downloaded and said "here, do this one for me!".

2 cups water
2cups wine vinegar
2cups red wine
2 bay leaves
2 cloves
10 pepercorns

Simmer it up and let it cool then pour over 4 lbs venison roast and let it pickle for 2 days. After 2 days I am to bake it all up in a cast iron pot!

I could do this one in camp!

That marinade smelled delicious while it ws simmering and the left over wine (they only had a big bottle) wasn't half bad either. :grin:

 

[Coot]

My wife comes from a German family & cooks Sauerbraten several times (not enough) a year.

4 lbs beef
4 sliced onions
15 pepercorns
3 bay leaves
3 cloves
1-2 tsp salt
12 ginger snap cookies
enough vinegar & water (50/50) to cover meat

pickle meat for 3-4 days
drain & brown meat
simmer 2-3 hours in about 1/2 of marinade

 

[hawkeye1755]

Hey guys,it's 11 PM and you are talking about Sauerbraten. :shocked2: That's not fair.I get hungry.
Don't forget a cool German Beer.Or two.
BTW,where is my beer :grin:
:hatsoff:

 

[Coot]

Why not just enjoy a slice of homemade stollen while the sauerbraten is soaking?

 

[mashaffer]

For those of us on low carb... when you bake it with a little bit of the marinade in the bottom of the roasting pan (put meat on a rack and then put an inch or so in the bottom) you can take the drippings out at the end and combine a little bit of the drippings with some cream cheese to thicken and serve the resulting "gravy" over the meat and some mashed cauliflower. Yum!!

mike

P.S. I use a sliced onion in mine and put a little bit of splenda in the marinade. I have never tried the wine though. That sounds good.

 

[Bob Riegl]

:bow: Got a roast in the freezer and after the Holidays---that's what it's going to become Sauerbraten, Red Cabbage, Potato Dumplings, gravy----Yah! Schmekt gut nicht wahr? :applause:

 

[catman]

:bow: Got a roast in the freezer and after the Holidays---that's what it's going to become Sauerbraten, Red Cabbage, Potato Dumplings, gravy----Yah! Schmekt gut nicht wahr? :applause:

If your like me, it could get a little smelly around your house after the holidays with the Red Cabbage....sounds good.

 

[PaulN/KS]

Anybody ever try this with venison?

 

Venison is what the recepe calls for! The 2 cups of vinegar is to kill the "wild taste" in the game.

I flipped the roast in it's little crock this AM. It's takin on a nice purple color from the wine.

I hope its from the wine! :hmm:


Anyone have a good recipe for goose??? I was planning of stuffing it and pouring the rest of the wine over it and baking it for about 1/2 a day!

 

[PaulN/KS]

Thanks Ghost.Got some from last season in the freezer that I'll have to try it on.
:thumbsup:

 

The saurbratten is no more!!

No leftovers, no waste, no one grimcing and asking "what's this?"

This is from a family of well known picky eaters! The looked at it, sniffed it and waited for the youngist to try some. He never slowed down after the first bite and the rest of them went at it like hogs into slop!

After that it was all over. They ate the goose, saurkrut, the turnips, the potatoes and cabbage, dried green peas and rolls. They washed it down with spiced cider and two hours latter were into the Viennease coffee and Black forest cake.

Their mom nearly had a heart attack. She had never seen them slop down food like this! All you heard through the meal was, "You guys have to try the cabbage!" and "Gosh this roast is great!" and "I never ate dried peas before, these are good!"

So much for picky eating! German food rules! :bow:

 

[renovato]

I've had some really good saurbratten over the years. In friends houses, in German restaurants. But every time I've ever tried to make it, it ends up tasting like someone using vinegar to disguise rotten meat! :rotf:

 

[reddogge]

We do it several times a year using my wife's German grandmother's recipe and it does involve marinating the chunks of top round meat several days. Then cook in marinade and add ginger snaps to thicken the gravy. We do a home made marinade and have used Mrs. Minnicks from the store as it is hard to tell from home made.

Potato dumplings are made by ricing cooked potatos, adding flour, eggs, nutmeg, suger, salt. Mold into balls with a crouton in the center for flotation and cook in boiling water until they float.

Serve with red cabbage and green beans.

I always say the grace in German when we have the dinners.

I can provide exact proportions if interested.

 

[rabjr]

We don't generally get to fancy cooking venison besides our Christmas dinner here. But saw this recipe and decided to try it. Just enjoyed a plate full and gotta say it was darn good eating. Think we'll be doing more of this in the future. :thumbsup:

 

I did go light on the vinegar and heavy on the wine.

This is going to enter the list of camp specialties. I can easily marinate the meat for a couple of days before camp and bake this in a dutch oven.

This will have to slide in between pork tenderloin with wild rice and steak night!

 

[Birdman]

gonna go with Ghost here. Tried the recipie n found it a bit more vinagery for my taste then I like, but still good. Next time I'll use less vinager n more wine n I think it will be just fine. Great idea for a different meal once inawhile. YMHS Birdman

 

Serve with red cabbage and green beans.

I can provide exact proportions if interested.

Red cabbage and green beans sounds good. I have never tried that combination. Do you cook it togather, seperately and what spices do you dump in.

Us old southern boys usually just dump a chumk of side meat into our green beans and simmer them all day. 'Course we tend to dump a piece of side meat into everything and simmer it al day!

:rotf:

If you can't boil it with side meat you fry it with bacon drippings!

(Standard directions that prevent you from ruining any kind of food cooked south of the Ohio River.)

:hatsoff:

 

[shmrck1]

Coot,
It should be noted that the vinegar will
also help to tenderize whatever meat mite be used.
snake-eyes :hmm: